Cabbage Rice Fajita Bowls
Cabbage Rice Fajita Bowls- just 30 minutes for a veggie-packed dinner that everyone will love! (vegan, gluten-free and grain-free)
You guys, last week was the first time in 4 months that I ate at Chipotle. Basically since we moved to Georgia. I don’t even know who I am anymore.
Back in California, there were three Chipotles within close driving distance but here there’s only one for the entire city. This is because they have something very similar called Barberito’s, which I tried my best to be open-minded and give it a go, but it just doesn’t compare. I’m a Chipotle lifer.
Needless to say, it felt really good to be reunited with my favorite veggie burrito bowl. I would eat it several times a week if I could but I know it’s healthier for me to cook at home where I can control the amount salt and fat. I can also avoid eating an entire bag of chips. Am I the only one who has that problem?
These Cabbage Rice Fajita Bowls are a great grain-free alternative to Chipotle. I know cauliflower rice is all the rage right now but I can’t stand the little white bits that end up all over my kitchen when I make it. Cabbage is so much easier to deal with and often cheaper too.
That said, if you are able to find packaged cauliflower rice and want to sub that in to save time, feel free to do so. I mean, you can save on the plastic by making it with cabbage but I won’t judge you if you don’t.
I will say that the cabbage rice is pretty easy to make. You simply cut out the core, dice into pieces then pulse it in a food processor.
If you wanted to make this for a weeknight meal, you could also prep the cabbage in advance to save time!
Once you have the cabbage rice, the rest of the meal comes together super fast. You can make it mild or spicy depending on the salsa you use to serve it with.
Topped off with creamy avocado, it makes for a satisfying meal that assures everyone will eat their veggies. I hope you enjoy!
Cabbage Rice Fajita Bowls
Yield: 4 bowls
Prep Time: 15
Cook Time: 15
Total Time: 30
- 1 small head cabbage
- 2 tablespoons extra virgin olive oil, divided
- juice of 1-2 limes
- 3 teaspoons cumin, divided
- 2 teaspoon chili powder, divided*
- 1 onion, thinly sliced
- 2 bell peppers, cored and thinly sliced
- 1 jalapeno, cored and thinly sliced
- 1 teaspoon smoked paprika
- 1 (15-ounce) can black beans, drained
- salsa, avocado, cilantro and lime juice for serving
Remove the stem of the cabbage then dice the head into 2-inch pieces. In the bowl of a food processor, pulse the cabbage until finely chopped, similar to rice. If you want you can also add cilantro as you pulse so that it’s finely chopped and seasons the cabbage rice.
In a large skillet, warm one tablespoon olive oil over medium heat. Add the cabbage rice, sprinkle with salt, juice of 1-2 limes (depending on preferences), 2 teaspoons cumin and 1 teaspoon chili powder. Cook for about 5 minutes, until slightly tender. Turn heat to low while you cook the other vegetables.
In a separate skillet. warm the remaining olive oil over medium heat. Add the onion, sprinkle with salt and cook for 3 minutes. Add the peppers remaining cumin, chili powder, and smoked paprika. Stir and continue to cook for 5 more minutes.
Add the drained beans to the skillet with the peppers and stir to combine. Cook for about 3 minutes, until heated through.
Serve cabbage rice warm with the onion, peppers and beans on top. Finish with salsa, avocado, cilantro and fresh lime juice then serve and enjoy!
*The brand of chili powder I use isn’t spicy. If you are averse to spicy foods, make sure you are using a similar mild chili powder.
Click Here for Nutrition Facts
Nutrition Facts are for one bowl with 1/4 cup salsa and 1/2 of an avocado
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!
Ahhh I am a Chipotle lifer as well! We eat there once a month at least, buuuut I do enjoy making my own burrito-style bowls at home. This version sounds awesome Sarah!
Yah baby! Chipotle for life! ;)
This looks amazing! I’ve been craving all these flavors lately. I had a taco salad for lunch yesterday, then tacos for dinner. And now I want this. Never thought to “rice” cabbage. I normally don’t like it, but I’m sure in this form it’s good!
Gimme all the tacos!! ;)
Cabbage “rice” is an interesting idea! I’ve never understood peoples love affair with Chipotle. I think I’m alone in this feeling. I’ve always preferred going to local taquerias.
Well I think you have an advantage living in Sonoma. There are some amazing Mexican restaurants around you! I personally like Chipotle because it isn’t as heavy as traditional Mexican food. :)
Oooh cabbage rice is an amazing idea, I love it! It looks delicious too :) But I will always love those chipotle burrito bowls! ;)
It’s just so nice that you can count on having a plant-based option as long as there’s a Chipotle around, right?
CABBAGE rice, what whaaaaaat?!! I need to try this asap!! I have a huge head of cabbage leftover from St. Paddy’s Day and wasn’t sure what to do with it, so you’ve definitely inspired me to rice it up. I’m dying over these bowls…so packed with flavor and nutrition!
How delicious and healthy! I’ve never had cabbage rice, but these bowls look stunning :)
Reunited and it feels so good (LOL!!)…. adjustments of a new home can be a challenge but discovering new places can be fun too :D . The closest chipotle is over an hour drive from our place… I cook SO much, Sarah (crying emoji). I looove the cabbage ‘rice’ here… and I could eat cabbage every day and never get tired of it. I love how you’ve used it here! So smart!! xo
fully agree! i made cauliflower rice once cause i wanted to make one of those pizza crusts – SUCH a mess. never again. i’ll try this alternative tho for sure!
This looks so delicious – I cant wait to try it! x
Izzy | Pinch of delight
This is the first time I’ve heard of cabbage rice!
Chipotle is still relatively new to Canada, so I don’t even have one where I live! The closest one is an hour’s drive away. :(
That’s rough! I don’t think I could live anywhere without a Chipotle nearby, lol. ;)
My hubby & I have a tradition when we travel: On our way home from the airport, we stop at Chipotle for a burrito for him, veggie burrito bowl for me. It’s one of the only chain-y places I’ll go to (along with Panera)! These bowls look like a nice healthy substitute. I make a lot of Mexican dinners at home like this, but I have not tried cabbage rice yet.
I love Chipotle too but there isn’t one super close to me, which means I don’t eat it often enough! I agree that cauliflower rice is messy, and cabbage sounds like a wonderful substitute to me! This bowl looks so delicious Sarah and is a great way for me to get even more Mexican food into my diet. :)
Pingback: Prebiotic and Probiotic Macro Bowls - The Roasted Root
this sounds fantastic! have you ever done with purple cabbage? do you think that would work?
It would definitely work the same! The only change would be the color. :)
Now why didn’t I think of that! DUH! I can’t do cauliflower rice anymore because of a salicylate sensitivity. So Lettice and Cabbage are pretty much all i can eat right now. Unfortunately can’t do all those other ingredients, thought the recipe looks delish. But just the cabbage rice alone is genius. Thanks.
Sarah, the cabbage rice is genius!! It’s a nice alternative to rice, and a great way to eat more veggies!
Looks like I’m the first to comment after making it – it’s easy and delicious!